clear-simmered soft shelled turtle

Stewed turtle

Raw materials for stewing soft shelled turtle

750 grams of soft shelled turtle, 2 chicken legs, about 100 grams, 15 grams of ham,

Ingredients for stewing soft shelled turtle

Onion, ginger, refined salt, monosodium glutamate, pepper, cooking wine, garlic, chicken oil.

Processing steps of stewed soft shelled turtle

(1) After the turtle is slaughtered, cut off the head and claw tip, scald it with boiling water, scrape off the black film on the back, put it in a cold water pot and cook it until it is four years old, take it out, remove the back shell and viscera, clean it, and chop it into three pieces with a knife. Chicken leg with boiling water, ham, mushrooms are cut into square pieces.

(2) Add 1.5 kg of water to the skillet. Add turtle, chicken leg, green onion, ginger, garlic and cooking wine. Bring to a boil over high heat. Remove the foam. Turn to low heat. When the skillet is mature, add ham, mushroom and green vegetable heart and stew thoroughly.

(3) Remove the chicken leg from the soup. Add salt, pepper and monosodium glutamate to the scallion and ginger. Pour them into the soup basin and drizzle with chicken oil.

Characteristics of stewed soft shelled turtle

The soup is clear and delicious, and the meat is soft and rotten.

clear-simmered soft shelled turtle

Stewed turtle is a famous traditional dish, which appears in many cuisines. It is characterized by smooth, tender and non greasy meat, fresh and mellow soup, which is a good tonic dish. Add oil to the pan and heat it. Add half green onion and ginger into the soft shelled turtle. Then cook in Shaojiu. Stir fry slightly and pour out. Wash. Blanch the vegetable heart and winter bamboo shoots. Put soft shelled turtle into the soup basin according to its shape, then add chicken leg, mushroom, onion, ginger and water, add refined salt, seal and stew until rotten, take out, remove onion, ginger, chicken leg, take out mushroom and ham for use; decant the juice into the pot, set the taste, pour it into soft shelled turtle, and garnish it with ham, winter bamboo shoots, mushroom and vegetable heart.

brief introduction

"Qingdun turtle" is a traditional dish in Shaanxi Province, which has the functions of nourishing yin and cooling blood, tonifying the middle and Qi, strengthening the surface and generating muscle. This dish is made of soft shelled turtle, ham, chicken leg and mushroom.

Characteristics of dishes

The meat is smooth and tender, and the soup is fresh and mellow. It is a good tonic dish.

practice

raw material

750 grams of live turtle. 50 grams of chicken. 15 grams of green onion, 10 grams of ginger, 5 grams of minced garlic, 100 grams of clear soup, 10 grams of soy sauce, 5 grams of refined salt, 10 grams of green onion and pepper, 15 grams of Shaojiu.

Production process

Remove the head of live soft shelled turtle, kill it, put it into the pot after the blood is released, add water to boil, remove the black skin and tear off the hard cover. Take out the viscera (leave gall), remove the claws, and chop them into cm square pieces. The chicken is also cut into 2 cm square pieces and put into boiling water for a while. Put cooked lard in a frying pan and heat it to 70% heat (about 154 ℃). Add green onion, ginger and minced garlic and fry until fragrant. Add turtle, chicken and soy sauce and stir fry for 2 minutes. Then add clear soup and stew it with low heat until crisp. Then boil it with low heat to remove foam. Add refined salt, green onion and pepper and Shaojiu.

Cooking method

stew

Main materials

One live turtle (1000g)

mixed ingredients

2 chicken legs, 25g ham, 2 vegetable hearts, 15g mushrooms and 5g winter bamboo shoots.

Seasoning

Onion 15g, ginger 10g, salt, pepper, Shaojiu right amount, refined oil 25g.

Production technology

Cut and match preparation

(1) Put the turtle belly up on the vegetable mound. After the head is stretched out, press it tightly with a knife and pull out the neck. Hold the neck tightly with your hand and erect it. Cut off the neck bone and shoulder bone from the middle of the shoulder. Take out the viscera and wash the blood stains. Then blanch it with boiling water (depending on the age of the turtle), wipe off the skin, clean and cut off the feet, and then chop it into 4cm large pieces (turtle cap) Do not chop), with the chicken legs with boiling water through, remove and wash.

(2) Cut the ham and bamboo shoots into 5cm long and 2.5cm wide slices. Wash the mushrooms and remove the pedicels. Sharpen the root of the cabbage. Cut the scallion into sections and slice the ginger.

Cooking procedure

(1) Add oil to the pan and heat it. Add half green onion and ginger into the soft shelled turtle. Then cook in Shaojiu. Stir fry slightly and pour out. Wash. Blanch the vegetable heart and winter bamboo shoots.

(2) Put soft shelled turtle into the soup basin according to its shape, then add chicken leg, mushroom, onion, ginger and water, add refined salt, seal and stew until rotten, take out, remove onion, ginger, chicken leg, take out mushroom and ham for use; decant the juice into the pot, set the taste, pour it into soft shelled turtle, and garnish it with ham, winter bamboo shoots, mushroom and vegetable heart.

specific working means

1. The turtle is slaughtered and cleaned. The turtle meat is chopped into 3cm square pieces. After the blood is rinsed with clean water, the turtle eggs are taken out and drained;

2. Mix a little refined salt and wet starch for sizing;

3. Sliced ham;

4. Wash the scallion and ginger, cut 10 grams of scallion, tie 50 grams of scallion into a knot, and slice the ginger;

5. Remove the stalks of Lentinus edodes, wash them and blanch them in boiling water;

6. Put the frying pan on a high heat, add the cooked lard, and wait until the oil is 70% or 80% hot, then add the battered turtle, deep fry until both sides harden, and remove it;

7. Put the garlic and ginger slices into the soup bowl, then put the fried turtle into the soup bowl, add 500ml chicken clear soup, refined salt, vinegar and yellow rice wine, place ham and mushrooms around, and code the skirt, turtle eggs and feet respectively;

8. Cover the onion, steam it in the drawer, add monosodium glutamate and sprinkle with pepper.

Other practices

Main materials

Turtle 500g

Seasoning

3 g salt

Green onion 10g

Ginger 20g

Cooking wine 10 ml

Wolfberry 2G

Practice of stewing soft shelled turtle

< I1. < / I put the edge of the pool against the head of the turtle, cut a cross blade on the belly of the turtle with scissors, remove the viscera, and wash it with running water

< I2. < / I place the soft shelled turtle in a deep basin, pour in boiling water and blanch for a while

< I3. < / I remove a layer of sand from the turtle

Use a knife to peel off the shell of the turtle

Cut the butter off the turtle with scissors

< I6. < / I chop the turtle into pieces

Cold water is poured into the pot, cooking wine is added, turtle pieces are put into the pot, the blood is removed after the water is boiled, and then warm water is used to clean it

< I8. < / I clean the pan, pour in boiling water, put in the blanched turtle pieces, add salt, scallion and ginger slices, simmer for 3 hours over low heat, and sprinkle the soaked medlar before boiling

1. Soft shelled turtle is ferocious, so it should be held away from the head to avoid being bitten;

2. When cleaning up the turtle, you must peel off a layer of sand on the turtle, otherwise it will affect the taste

3. Turtle body butter is the most fishy part, it must be cut off;

4. Turtle skirt is the most delicate part of the body, do not throw away.

 

nutritive value

Soft shelled turtle

1. Turtle meat and its extract can effectively prevent and inhibit liver cancer, gastric cancer and acute lymphoblastic leukemia, and can be used to prevent and treat weakness, anemia and leukopenia caused by radiotherapy and chemotherapy;

2. Soft shelled turtle also has a good blood purification effect. Regular eaters can reduce blood cholesterol, which is beneficial to patients with hypertension and coronary heart disease;

3. Soft shelled turtle can also "repair fatigue, strengthen Yang Qi, and greatly improve Yin";

4. Soft shelled turtle also has a certain auxiliary effect on tuberculosis, anemia, physical weakness and other diseases.

chicken

Chicken contains water, protein, fat, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, vitamin A, vitamin C, vitamin E, iron oxide, magnesium oxide, calcium oxide, potassium, sodium, chlorine, sulfur, total phosphoric acid, cholesterol, and 3-methylhistidine.

winter bamboo shoots

The nutrient contents per 100 grams of winter shoots are as follows:

Heat (40.00 kcal)·

Protein (4.10 g)·

Fat (0.10 g)·

Carbohydrates (6.50g)·

Dietary fiber (0.80g)·

Vitamin A (13.00 μ g)·

Carotene (80.00 μ g)·

Thiamine (0.08 mg)·

Riboflavin (0.08 mg)·

Nicotinic acid (0.60 mg)·

Vitamin C (1.00 mg)·

Calcium (22.00 mg)·

Phosphorus (56.00 mg)·

Iron (0.10 mg)

Key process

(1) When killing soft shelled turtle, we must grasp the neck to prevent soft shelled turtle from hurting people.

(2) Blood stains should be cleaned to avoid dark color.

(3) When scalding soft shelled turtle, we should master the time, depending on the age and tenderness of soft shelled turtle.

(4) Direct stew, the fire should not be too large, otherwise the soup is not clear.

longitude